Specialty Food Magazine

WINTER 2015

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 96 of 139

T
hree generations of the Isenberg family have been at the helm of Chex Finer Foods since
founders Dorothy and Jay Isenberg brought it into being in 1965.
One of the largest specialty food distributors in New England, operating out of a 60,000-square-foot warehouse
in Mansfield, Mass., got its start in a small garage in nearby Sharon. David Isenberg joined his parents Dorothy and
Jay in the business that first year, one month after he graduated from college. Now 71, David is still actively involved in
the company along with his sons Jeremy, 38, and Michael, 40, who serve as president and vice president, respectively.
This family-run business began in a small garage 50 years ago. Today
it's one of the largest specialty food distributors in New England.
BY JULIE BESONEN
Jeremy and Michael Isenberg, Chex Finer Foods
Passion and Persistence
PHOTOS: CHEX FINER FOODS
From left:
Michael,
Jeremy, and
David Isenberg
producer profle
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